Where cabbage can be a crybaby, lettuce is less fussy…
On those days you just want a quick kimchi fix, make it with lettuce. I’d say Romaine is a good choice, but don’t be afraid to play around with your favorite varieties.
There’s no reason you can’t have a short cut now and then when it comes to making kimchi. Why should you always slave over cabbage and peppers to achieve some kimchi satisfaction? Say what? You’re a purist and will not accept anything less than slaved-over-months-fermented kimchi? Okay, then you might want to come back when I’m done with this post…
This took me about seven minutes and would’ve taken even less time if I hadn’t been eating in the middle of it. I used one bowl and didn’t measure nothing. But you can measure if that’s what you like to do.
I used a combo of dried Mexican Guajillo and Chili de arbol pepper flakes (ground up in a blender) and nearly set my tongue on fire, so if you don’t want to do that sprinkle with caution.
Lettuce kimchi (상추 김치)
romaine lettuce, a bunch of leaves
hot chili pepper flakes
rice wine or apple cider vinegar
ginger, grated and juiced
garlic clove, pressed
salt, to taste
sesame oil, a drizzle
sugar, a large pinch
water, a spoonful
finely chopped scallion, optional
1. Combine all the ingredients in a big bowl. Mix with your hand (wear rubber gloves) or spoon.
2. Eat right away. Store remaining kimchi in a jar and keep refrigerated. Don’t let it sit for too long as it will get limp and soggy.